Crisp sugar wafers are decorated with sliced almonds to resemble sand dollars. For a summertime treat, sandwich two cookies with softened ice cream; wrap sandwiches well in plastic and freeze until firm before serving.

　　

Ingredients

Makes 2 dozen

　　1/2 cup (1 stick) unsalted butter, softened

　　1 3/4 cups sugar

　　2 large eggs, 1 separated

　　1 teaspoon pure vanilla extract

　　1 teaspoon finely grated lemon zest

　　2 1/2 cups sifted all-purpose flour, plus more for rolling

　　1/4 teaspoon salt

　　1 teaspoon water

　　1/2 teaspoon ground cinnamon

　　Sliced almonds, for decoration

　　

Step 1

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium speed until creamy. Gradually add 1 cup sugar and beat until pale.

　　

Step 2

Beat in whole egg, egg yolk, vanilla, and lemon zest. Sift flour with salt, and add to butter mixture. Mix on low speed just until dough comes together. Shape into disk and wrap well in plastic; refrigerate several hours or overnight.

　　

Step 3

Preheat oven to 400°F. Whisk egg white and the water in a small bowl. Combine cinnamon and remaining 3/4 cup sugar in another small bowl.

　　

Step 4

Roll out dough to 1/8-inch thickness between two sheets of lightly floured parchment paper. Cut with a 3 1/2-inch round cutter, and place on ungreased baking sheet. Brush with egg-white mixture, decorate with 3 sliced almonds, and sprinkle with cinnamon-sugar mixture. Bake until golden brown, 8 to 10 minutes, rotating halfway through. Remove from oven; transfer to a wire rack to cool completely. Cookies can be stored in airtight containers at room temperature up to 1 week.

　　Martha Stewart's Cookies